Valentina Salsa Picante

* Hot & Extra Hot *

This wonderful salsa picante is made in Guadalajara, Jalisco, Mexico; about four hours from La Penita. It is used locally in many ways: plain on a tostada; on fresh jicama and other crisp veggies as a snack; and, as a table condiment much like ketchup. Valentina’s is now mainstream NOTB; I found it in Safeway here in Washington!

If you have a favorite bottled salsa or hot sauce, write us at Comida! We’ll start a Salsa Picante list.

Here are a few ‘Gringo’ ideas:

Add Valentina and a little fresh squeezed lime juice to mayonnaise for a perfect salad dressing. Pour over a crispy green salad and add icy cold cooked shrimp or crab.

Sautee ½ cup each fresh onions and ripe seeded tomatoes, one large minced clove of garlic, and 1 tsp fresh minced ginger. Add 8 oz peeled fresh shrimp and cook until shrimp are just pink. Add fresh ground pepper and sea salt and a little Valentina, to spice it up. Serve alone or over rice.

A little Valentina added with your favorite omelet ingredients makes instant Mexicana!

Add Valentina to your next Bloody Mary.

For a creamy salsa dip that is great with rustic corn chips, mix 8 oz softened cream cheese, ¼ cup each of mild chopped onion, chopped seeded tomato and fresh chopped cilantro. Add Valentina to taste.

Pour a little Valentina on your next taco, taco salad or tostado. Fabulous!